Company Overview

Svenska Design Hotel, Mumbai is a designer 5-star Swedish hotel nestled in the vibrant Lokhandwala Complex, Andheri West. This esteemed hospitality establishment offers a collection of restaurants, bars, banquets, cake shops, and outdoor catering. With a team of 51-200 employees, Svenska Design Hotel represents the pinnacle of luxury and creativity in the heart of Mumbai's bustling hospitality industry. For more information, visit our website.

Job Overview

Join our culinary team as a Sous Chef at Svenska Design Hotel, with the position based in Kakinada. This is a full-time, mid-level position requiring 4 to 6 years of experience. The successful candidate will bring culinary creativity, team collaboration, and menu planning expertise to our distinguished culinary operations. If you are driven by passion and innovation, we invite you to embark on this exciting journey with us.

Qualifications and Skills

• Culinary Creativity (Mandatory skill) - Ability to create innovative dishes and presentation styles that enhance the guest experience.
• Menu Planning (Mandatory skill) - Expertise in designing menus that cater to various themes and preferences while maintaining quality and cost-efficiency.
• Team Collaboration (Mandatory skill) - Strong skills in working with chefs, kitchen staff, and other team members to ensure smooth operations and customer satisfaction.
• Leadership - Proficiency in guiding and motivating the kitchen team to achieve excellence in culinary operations and service delivery.
• Food Safety Knowledge - Comprehensive understanding of food safety standards and regulations to ensure a safe and healthy dining environment.
• Time Management - Exceptional time management skills to prioritize tasks in a fast-paced kitchen setting and meet deadlines.
• Organization - Strong organizational skills to efficiently manage kitchen resources, including inventory, staff schedules, and operational logistics.
• Attention to Detail - Keen attention to detail to maintain the highest standards of taste, presentation, and consistency in food preparation.

Roles and Responsibilities

• Assist the Head Chef in daily operations of the kitchen, ensuring the highest quality of food preparation and service delivery.
• Lead and manage a team of junior chefs and kitchen staff, fostering an environment of teamwork and continuous improvement.
• Design and develop innovative menus in collaboration with the culinary team, keeping in mind seasonal and regional preferences.
• Ensure compliance with health and safety regulations, maintaining cleanliness and organization in all kitchen areas.
• Oversee food inventory and supply chain management, ensuring efficient stock levels and timely procurement of ingredients.
• Implement cost-control measures while maintaining the highest quality of food and service standards.
• Assist in training and mentoring kitchen staff, promoting professional development and culinary skills enhancement.
• Coordinate with restaurant management and service staff for seamless communication and service coordination.